Hallernes makes their fish cakes fresh, using white cod. The cakes are light, tender, and bound simply—not breadcrumb-heavy. The dill mayonnaise is made in-house and complements the delicate fish. A warm option in a counter of mostly cold sandwiches.
Tips from diners
This is one of the cheapest smørrebrød options but every bit as good as the more expensive selections.
Hallernes' pickled herring is sharp but balanced—the apple brings sweetness, crème fraîche softens the brine, and dill adds fragrance. A traditional choice that pairs well with akvavit if you want to order a drink from Torvehallerne's vendors.
Tips from diners
This is a classic intro to Danish smørrebrød—authentic and not too adventurous.
Hallernes' roast beef is sourced from a local supplier and sliced thin. The remoulade is tangy and fresh, and the crispy onion shreds add texture. An affordable, reliable smørrebrød that works as a lunch staple.
Tips from diners
Order this if you're in a hurry—it's quick to assemble and tastes great.
Hallernes sources smoked salmon from small producers. The salmon is sliced and arranged atop crisp rye bread with a dollop of crème fraîche, scattered capers, and thin red onion rings. A popular lunch choice that moves quickly during midday service.
Tips from diners
Arrive before 12:00 to avoid the worst of the queue—the smoked salmon often sells out by 14:00.
A classic pairing: hand-peeled shrimp (sourced fresh) and a soft boiled egg yolk on wheat bread with a squeeze of fresh lemon. Simple, clean flavors that showcase ingredient quality.
Tips from diners
Watch the staff assemble this one—they work with practiced efficiency, and the shrimp are always piled high.
Hallernes operates a simple counter inside Torvehallerne, Copenhagen's beloved food market, with just 16 bar seats overlooking the kitchen. Everything is made fresh to order from the highest-quality seasonal ingredients bought locally. The setup is fast-casual: you order, watch it being made, and eat at the counter or standing. No reservations, cash preferred, queues are routine. Popular items like smoked salmon, pickled herring, and fish cakes with dill mayo move fast, so arrive early or late to avoid peak crowds.
No reservations—it's first-come, first-served at the 16 bar seats. Arrive before 11:45 or after 14:30 to avoid the queue.
The bar seats face the kitchen—you can watch the staff assemble each sandwich. If you can't get a seat, take it to a picnic table in the Torvehallerne common area outside.
Smørrebrød costs 75–130 DKK depending on the topping. Bring cash—card service is less reliable here. This is the best value for quality smørrebrød in central Copenhagen.
Take your smørrebrød outside to the Torvehallerne common seating area and order drinks and sides from the other market vendors. It's a fun, casual experience.
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